Effects of ultrasound and infrared assisted conductive hydro-drying, freeze-drying and oven drying on physicochemical properties of okra slices
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Baeghbali, Vahid
ORCID: 0000-0001-5054-6747
, Ngadi, Michael and Niakousari, Mehrdad
(2020)
Effects of ultrasound and infrared assisted conductive hydro-drying, freeze-drying and oven drying on physicochemical properties of okra slices.
Innovative Food Science and Emerging Technologies, 63:102313.
ISSN 1466-8564 (Print), 1878-5522 (Online)
(doi:https://doi.org/10.1016/j.ifset.2020.102313)
Abstract
Okra (Abelmoschus esculentus) is a nutritious vegetable but it is highly perishable and drying is one of the best methods for its preservation. Ultrasound and infrared assisted conductive hydro-drying (UIACHD) is a new patented drying method that can dry food materials with high quality and high energy efficiency. In this study, okra slices were dried using UIACHD with different settings and also by freeze-drying and oven drying. The UIACHD drying curves, moisture content, color, vitamin C content, hydrocolloids rheology and microstructure of the dried okra sample as affected by drying method were investigated. Drying curves showed that the application of ultrasound and infrared could increase the drying rate. In terms of quality parameters, UIACHD performed significantly better than oven drying and the quality of the products was comparable to freeze-drying. Flow and oscillation rheology tests showed that UIACHD drying could result in okra hydrocolloids with higher apparent viscosity and the application of ultrasound and infrared has preserved the rheological properties of the okra hydrocolloids. The microstructure of the dried okra slices was also well preserved by UIACHD. This study showed that UIACHD is a suitable drying method for maintaining the physicochemical quality of dried okra.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | conductive hydro-drying; drying kinetics; vitamin c; rheology; microstructure |
| Subjects: | Q Science > Q Science (General) S Agriculture > S Agriculture (General) T Technology > T Technology (General) |
| Faculty / School / Research Centre / Research Group: | Faculty of Engineering & Science > Natural Resources Institute > Food & Markets Department Faculty of Engineering & Science Faculty of Engineering & Science > Natural Resources Institute |
| Last Modified: | 05 Jun 2023 13:35 |
| URI: | http://gala.gre.ac.uk/id/eprint/38442 |
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